How to prepare: 1. Pre-heat the oven to 180˚C. 2. Grease and line two round tins (approx. 9x9 inch). 3. In a jug combine milk, lemon juice and lemon zest. 4. In a large mixing bowl beat the eggs and sugar, for 3 mins until light then pour in the olive oil and whisk again for 3 mins until combined and emulsified. 5. In a separate bowl combine the flour, baking powder and baking soda. 6. Fold in 1/3 the dry ingredients and 1/3 lemon juice and milk repeat until all combined. 7. Scrape the mixture into the prepared tins. 8. Bake in the oven for 30- 35 minutes or until a skewer inserted into the middle comes out clean. 9. Remove from the oven and allow to cool. Then carefully remove the cake from the tin and place on a wire rack to cool completely.

Icing 1. Place the butter, 1 cup of sugar and 1 tbsp of lemon curd into a large bowl. 2. Beat until smooth. 3. Add the remaining sugar and lemon curd and beat again until smooth. 4. Place one of the sponges on a plate and smooth over the jam and the remaining lemon curd. 5. Place the second sponge on top. Smooth the icing all over the cake using a palette knife (I decided to do a semi naked finish). 6. Decorate with edible flowers*, fruit, chocolate eggs - I used primroses, blueberries, raspberries, pistachios, mint and chocolate eggs.